Rich Lemon Rice

(recipe, Viana La Place)

Introduction

Adding egg yolks to hot rice cloaks each grain in a lightly creamy sauce, as in carbonara sauce for pasta. Tart lemon juice and cayenne pepper temper the richness and imbue the rice with fragrance and heat. If you are concerned about eating raw eggs, rest assured; the egg cooks completely when warmed over low heat.
Garnish each serving with a lemon wedge and pour a crisp white wine or fizzy Prosecco. Follow with a simple, clean-tasting salad of tender greens and herbs.

Ingredients

1½ cups Arborio rice

Fine sea salt

Water

3 egg yolks, lightly beaten, or 2 whole eggs, lightly beaten

2 Tbsp. lemon juice

⅛ to ¼ tsp. ground cayenne pepper

¾ cup grated Parmesan cheese

2 Tbsp. unsalted butter, softened

Steps

Boil rice in a generous amount of salted boiling water. When rice is al dente, after about 12 minutes, reserve 2 cups cooking liquid and drain rice. Place rice in a large sauté pan.